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Minced Chinese Vegetables and Chicken in Lettuce Cups

Minced Chinese Vegetables and Chicken in Lettuce Cups make the perfect savory, yet light snack or appetizer for any party, or dinner.


  • 1/4 cup peanut oil
  • 3/4 pound minced or coarsely ground chicken thigh meat
  • 1/2 cup diced canned bamboo shoots, drained
  • 1/2 cup diced canned water chestnuts, drained
  • 1/2 cup canned baby corn cut in 1/2-inch lengths, drained
  • 1/2 cup canned straw mushrooms, drained
  • 1/2 cup diced celery
  • 1/3 cup diced onion
  • 1 cup canned fermented black bean sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 cups steamed short-grained rice
  • 24 butter or iceberg lettuce leaves
  • 1/2 cup toasted pine nuts
  • 1/2 cup thinly sliced green onions


  1. Heat the oil in a wok or non-stick skillet over high heat.
  2. Add the chicken and stir fry until cooked through.
  3. Remove the chicken with a slotted spoon; reserve.
  4. Stir fry the bamboo shoots, water chestnuts, corn, mushrooms, celery and onion in the same wok over high heat about 3 minutes.
  5. Return the chicken to the wok; reduce heat to medium.
  6. Add the black bean sauce, stirring to coat the chicken and vegetables.
  7. Mix the cornstarch with 2 tablespoons water; stir into the chicken mixture.
  8. Simmer about 1 minute or until the sauce thickens.
  9. Mound 2 tablespoons rice on each lettuce leaf; top with about 3 tablespoons of the chicken mixture.
  10. Garnish with 1 teaspoon pine nuts and 1 teaspoon green onions.
  11. Repeat with the remaining ingredients to make 24 lettuce cups.



Nutritional Information Per Serving:

105 calories; 5g fat; 12mg cholesterol; 780mg sodium; 10.5g carbohydrate; 1g fiber; 5.5g protein. Garnish not included.
Not my favorite recipe.
I might make this again.
I'll definitely make this again.
Can't wait to prepare this for my family.
One of my favorite recipes.

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Average Rating:

4 out of 5 cans

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Number of Ratings: 1

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